Charred aubergine with spiced lamb

1. If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and soft (this can take up to 20 minutes). Or, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides (although you won’t get quite the same smoky flavour).

2. Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin. Roughly chop the aubergines and keep to one side for later.

3. Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden. Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to coat the aubergine in the spices.

4. Add the lamb to the saucepan and cook for 10-15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes.

5. To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper.

6. Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.